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HHE Search Results
19 HHE reports were found based on your search terms. Reports are listed in order of year published with the most recently published reports listed first.
Year Published and Title
(2018) Exposures and respiratory health at a coffee roasting, flavoring, and packaging facility. (Click to open report) In February 2017, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from management at a coffee roasting, flavoring, and packaging facility regarding concerns about potential health effects from exposure to diacetyl and 2,3-pentanedione during coffee roasting, grinding, and flavoring. In August 2017, we conducted an industrial hygiene survey and ventilation assessment at the facility. The industrial hygiene survey consisted of th... (Click to show more)In February 2017, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from management at a coffee roasting, flavoring, and packaging facility regarding concerns about potential health effects from exposure to diacetyl and 2,3-pentanedione during coffee roasting, grinding, and flavoring. In August 2017, we conducted an industrial hygiene survey and ventilation assessment at the facility. The industrial hygiene survey consisted of the collection of air samples and bulk samples of coffee for the analysis of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. We used continuous monitoring instruments to monitor total volatile organic compounds, carbon monoxide, carbon dioxide, temperature, and relative humidity in specific areas and during tasks. We also conducted a medical evaluation of employees that consisted of a health questionnaire and breathing tests. Forty-nine of the 51 full-shift personal samples collected during the industrial hygiene survey exceeded the NIOSH recommended exposure limit for diacetyl of 5 parts per billion, with a maximum concentration of 47.3 parts per billion. Thirty-six of the 51 fullshift samples exceeded the NIOSH recommended exposure limit for 2,3-pentanedione of 9.3 parts per billion, with a maximum of 177.9 parts per billion. We identified work tasks that resulted in relatively higher air concentrations of diacetyl and 2,3-pentanedione than other tasks. Specifically, grinding roasted coffee beans, flavoring roasted beans, cleaning the flavoring mixer, cleaning the grinder, and packaging coffee were associated with higher diacetyl and 2,3-pentanedione levels. We observed high instantaneous levels of diacetyl and 2,3-pentanedione during grinding of coffee, weighing of flavorings, flavoring coffee, and packaging ground coffee. Air levels of carbon monoxide collected on employees with duties that included grinding unflavored and flavored roasted beans exceeded the NIOSH ceiling limit of 200 parts per million. Carbon monoxide levels in the area near the packaging grinders also exceeded 200 parts per million. Carbon dioxide levels were low throughout most of the facility. Overall, the most commonly reported symptoms were associated with mucous membranes, specifically the eyes and nose. Some production employees reported their symptoms were caused or aggravated by green bean coffee burlap bags, dust, flavorings, grinding coffee, or packaging coffee. Wheezing or whistling in the chest, breathing trouble, and shortness of breath were the most commonly reported lower respiratory symptoms. Participants reporting a current asthma diagnosis or ever having a diagnosis of asthma were 4.1 and 3.1 times higher, respectively, compared with the U.S. population of the same age, race/ethnicity, sex, and cigarette smoking distribution. Participants also reported phlegm for three consecutive months 2.5 times more than expected compared with the U.S. population. Four (13%) of 30 participants had abnormal spirometry; two (6%) of 31 participants had high exhaled nitric oxide, a marker of allergic airways inflammation. We recommend implementing local exhaust and other ventilation changes, modification of work practices, training employees about workplace hazards, and respirator use. We also recommend instituting a medical monitoring program to identify any employees who may be developing work-related lung disease (e.g., asthma, obliterative bronchiolitis) and to help management prioritize interventions to prevent occupational lung disease.
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(2018) Health hazard evaluation report: evaluation of exposures and respiratory health at a coffee roasting and flavoring facility. (Click to open report) In November 2016, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from management of a coffee roasting and flavoring facility with six employees regarding repetitive motion injuries, potential burns, general warehouse safety, and potential employee exposure to green coffee bean dust, diacetyl, and 2,3-pentanedione during coffee processing. In January 2017, we observed work practices and conducted an industrial hygiene survey an... (Click to show more)In November 2016, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from management of a coffee roasting and flavoring facility with six employees regarding repetitive motion injuries, potential burns, general warehouse safety, and potential employee exposure to green coffee bean dust, diacetyl, and 2,3-pentanedione during coffee processing. In January 2017, we observed work practices and conducted an industrial hygiene survey and a medical survey at the facility. The industrial hygiene survey consisted of collecting personal breathing zone and area air samples for alpha-diketones (i.e., diacetyl, 2,3-pentanedione, and 2,3-hexanedione), carbon monoxide, and carbon dioxide. Bulk samples of whole bean coffee and flavoring were collected to evaluate the potential for emission of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. We used continuous monitoring instruments to measure total volatile organic compounds, carbon monoxide, carbon dioxide, temperature, and relative humidity in specific areas and during tasks. The medical survey consisted of a health questionnaire and breathing tests. One interim report with recommendations was sent to the company following our visit. Overall, full-shift time-weighted average air concentrations of diacetyl and 2,3-pentanedione were higher in flavoring and grinding areas of the facility. All four of the personal full-shift samples collected in the production area exceeded the NIOSH recommended exposure limit for diacetyl of 5 parts per billion, with a maximum measured concentration of 20.7 parts per billion. One of the four personal full-shift samples collected in the production area exceeded the NIOSH recommended exposure limit for 2,3-pentanedione of 9.3 parts per billion, with a maximum measured concentration of 24.0 parts per billion. We identified some work tasks that resulted in relatively higher air concentrations of diacetyl than other tasks. Specifically, flavoring roasted coffee beans by hand, grinding flavored and unflavored roasted coffee beans, and weighing and packaging roasted coffee were associated with higher diacetyl levels. Some employees reported eye, nose, or sinus symptoms or wheezing or whistling in the chest that was aggravated at work. We also observed tasks that presented risk factors for repetitive strain injuries and burns, specifically the flavoring, grinding, and packaging processes. We recommend installing local exhaust ventilation, implementing administrative controls such as modification of work practices, and training employees about workplace hazards. We also recommend a medical monitoring program to identify any employees who might be developing work-related lung disease (e.g., asthma, obliterative bronchiolitis) and to help management prioritize interventions to prevent occupational lung disease.
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(2018) Health hazard evaluation report: evaluation of exposures and respiratory health at a coffee roasting and packaging facility and associated café. (Click to open report) In January 2016, the National Institute for Occupational Safety and Health's Health Hazard Evaluation Program received a request from the management of a coffee roasting and packaging facility and associated coffee café regarding concerns about exposures to and health effects from diacetyl during coffee roasting, grinding, and café tasks. In March 2016, we conducted an industrial hygiene survey and ventilation assessment. We also performed a medical survey. The industrial hygiene survey consiste... (Click to show more)In January 2016, the National Institute for Occupational Safety and Health's Health Hazard Evaluation Program received a request from the management of a coffee roasting and packaging facility and associated coffee café regarding concerns about exposures to and health effects from diacetyl during coffee roasting, grinding, and café tasks. In March 2016, we conducted an industrial hygiene survey and ventilation assessment. We also performed a medical survey. The industrial hygiene survey consisted of collecting personal breathing zone and general area air samples for alpha-diketones (i.e., diacetyl, 2,3-pentanedione, and 2,3-hexanedione). Bulk samples of whole bean green and roasted coffee were collected to evaluate the potential for emission of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. We used continuous monitoring instruments to measure total volatile organic compounds, carbon monoxide, carbon dioxide, temperature, and relative humidity in specific areas and during tasks. The medical survey consisted of a health questionnaire and breathing tests. At the roasting and packaging facility, all full-shift personal air sample results were below the recommended exposure limits for diacetyl and 2,3-pentanedione. Grinding tasks in the production area resulted in the highest alpha-diketone exposures. Carbon dioxide and carbon monoxide concentrations in the air did not exceed applicable exposure limits. Eye and nose symptoms were the most commonly reported symptoms. Breathing trouble and awakening with chest tightness were the most commonly reported lower respiratory symptom. All participants with upper or lower respiratory symptoms reported that their symptoms did not improve away from work. These respiratory symptoms and the lung function abnormalities could be related to workplace exposures or to other factors. However, our findings of respiratory symptoms caused or aggravated by dust, green bean dust, or chaff in 40% of medical survey participants suggest a burden of respiratory problems in this workforce. We recommend operating the rooftop air-handling unit at all times during production activities, implementing administrative controls such as modification of work practices, training employees about workplace hazards, and voluntary use of N95 disposable filtering facepiece respirators available for protection against green or roasted coffee dust exposure such as when working with green coffee beans or chaff. At the café, three of five full-shift personal air samples were above the recommended exposure limit for diacetyl of 5 parts per billion, with the highest measured concentration of 6 parts per billion. None of the personal samples exceeded the recommended exposure limit for 2,3-pentanedione. An employee that made espresso drinks, including grinding the coffee beans, had the highest personal task-based exposures for diacetyl and 2,3-pentanedione. Both diacetyl and 2,3-pentanedione air concentrations increased over the course of the work day. When we measured beside the expresso machine, carbon dioxide levels also increased slightly throughout the day, and were higher than recommended. The air-handling unit that provided ventilation to the café was recirculating 100% of the air from the café spaces without bringing in any outdoor air. An adequate supply of outdoor air, typically delivered through the heating, and air-conditioning system, is necessary in any indoor environment to dilute pollutants that are released by equipment, building materials, furnishing, processes and products (e.g., grinding coffee) as well as people. Nose symptoms followed by sinusitis or sinus problems were the most commonly reported symptoms; medical survey participants did not report any work-related symptoms. All spirometry and exhaled nitric oxide tests were normal. We recommend training employees about workplace hazards and working with a ventilation expert to bring in appropriate levels of outdoor air to meet ventilation guidelines.
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(2018) Health hazard evaluation report: evaluation of exposures and respiratory health at two coffee roasting and packaging facilities. (Click to open report) In October 2015, the National Institute for Occupational Safety and Health received a management request for a health hazard evaluation at two coffee processing facilities regarding concerns about exposures to and health effects from diacetyl and 2,3-pentanedione during coffee roasting and grinding. In May 2016, we conducted a ventilation assessment, an industrial hygiene survey, and a medical survey at each coffee facility. The industrial hygiene surveys consisted of the collection of air sampl... (Click to show more)In October 2015, the National Institute for Occupational Safety and Health received a management request for a health hazard evaluation at two coffee processing facilities regarding concerns about exposures to and health effects from diacetyl and 2,3-pentanedione during coffee roasting and grinding. In May 2016, we conducted a ventilation assessment, an industrial hygiene survey, and a medical survey at each coffee facility. The industrial hygiene surveys consisted of the collection of air samples and bulk samples of coffee for the analysis of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. We used continuous monitoring instruments to measure total volatile organic compounds, carbon monoxide, and carbon dioxide in specific areas and during specific work tasks. The medical survey consisted of a health questionnaire and breathing tests. Facility A: Four of 12 full-shift personal air samples taken on six employees over two days showed air levels of diacetyl above the National Institute for Occupational Safety and Health's recommended exposure limit of 5.0 parts per billion, with a maximum concentration of 17.6 parts per billion. Two of 12 full-shift personal air samples showed air levels of 2,3-pentanedione above the recommended exposure limit of 9.3 ppb with a maximum concentration of 11.8 ppb. Facility B: Six of nine full-shift personal air samples taken on five employees over two days show air levels of diacetyl above the National Institute for Occupational Safety and Health's recommended exposure limit of 5.0 parts per billion, with a maximum concentration of 9.4 parts per billion. None of the full-shift personal air samples exceeded the recommended exposure limit for 2,3-pentanedione. We identified jobs where some work tasks resulted in relatively higher air concentrations of diacetyl than other tasks. Specifically, grinding roasted coffee beans, blending roasted coffee beans by hand, and weighing and packaging roasted coffee were associated with higher diacetyl levels. Nose and eye symptoms were the most commonly reported symptoms at both facilities. Some employees reported their nose and eye symptoms were caused or aggravated by green coffee beans, burlap bags, grinding coffee, or dust. Breathing trouble or shortness of breath were among the most commonly reported lower respiratory symptom at both facilities. One (9%) of eleven participants had high exhaled nitric oxide, a marker of allergic airways inflammation. Another participant had an abnormal spirometry test (one of 10 spirometry tests). We recommend training employees about work-place hazards and the use of respiratory protection. We also recommend a medical monitoring program to identify any employees who may be developing work-related lung disease (e.g., asthma, obliterative bronchiolitis) and to help management prioritize interventions to prevent occupational lung disease.
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(2017) Exposures and respiratory health at a coffee processing facility. (Click to open report) In August 2015, the National Institute for Occupational Safety and Health (NIOSH) received a management request for a health hazard evaluation at a coffee processing facility. The request expressed concern about exposure to diacetyl (2,3-butanedione) during coffee roasting, grinding, and flavoring. In February 2016, we conducted a ventilation assessment, an industrial hygiene survey, and a medical survey. The industrial hygiene survey consisted of the collection of air samples and bulk samples o... (Click to show more)In August 2015, the National Institute for Occupational Safety and Health (NIOSH) received a management request for a health hazard evaluation at a coffee processing facility. The request expressed concern about exposure to diacetyl (2,3-butanedione) during coffee roasting, grinding, and flavoring. In February 2016, we conducted a ventilation assessment, an industrial hygiene survey, and a medical survey. The industrial hygiene survey consisted of the collection of air samples and bulk samples of coffee and flavorings for the analysis of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. Continuous monitoring instruments were used to monitor total volatile organic compounds, carbon monoxide, carbon dioxide, temperature, and relative humidity in specific areas and during tasks. The medical survey consisted of breathing tests and a questionnaire covering medical and work histories. Overall, average air levels of diacetyl, 2,3-pentanedione, and 2,3-hexanedione were not elevated. We identified specific work tasks that resulted in higher air concentrations of diacetyl and 2,3-pentanedione than other tasks. Specifically, packaging and flavoring tasks were associated with the highest levels of diacetyl and 2,3-pentanedione. Some employees reported respiratory symptoms or diagnoses and/or had abnormal lung function tests. We recommend using engineering and administrative controls as a precautionary approach to limit employees' exposures and establishing a medical monitoring program.
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(2017) Exposures and respiratory health at a coffee roasting and packaging facility and attached retail café. (Click to open report) In October 2015, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from the management of a coffee roasting and packaging facility with an attached café regarding concerns about exposures to and health effects from diacetyl and 2,3-pentanedione during coffee roasting and grinding. In March 2016, we conducted an industrial hygiene survey, ventilation assessment, and medical survey at the facility. The industrial hygiene survey con... (Click to show more)In October 2015, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from the management of a coffee roasting and packaging facility with an attached café regarding concerns about exposures to and health effects from diacetyl and 2,3-pentanedione during coffee roasting and grinding. In March 2016, we conducted an industrial hygiene survey, ventilation assessment, and medical survey at the facility. The industrial hygiene survey consisted of collecting personal breathing zone and area air samples for alpha-diketones (diacetyl, 2,3-pentanedione, and 2,3-hexanedione). Bulk samples of whole bean and ground roasted coffee were collected to evaluate the potential for emission of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. We used continuous monitoring instruments to measure total volatile organic compounds, carbon monoxide, carbon dioxide, temperature, and relative humidity in specific areas and during tasks. We also conducted a ventilation assessment in the production, café, and office areas. The medical survey consisted of a health questionnaire and breathing tests. Three of 20 personal full-shift samples exceeded the National Institute for Occupational Safety and Health recommended exposure limit for diacetyl of 5 parts per billion in the production area including a roaster operator (5.8 parts per billion), one production employee (5.9 parts per billion), and the production manager (5.1 parts per billion). Fullshift air concentrations of diacetyl were below this exposure limit for personal and area air samples collected in office areas and the attached retail café. Full-shift air concentrations of 2,3-pentanedione were below the National Institute for Occupational Safety and Health recommended exposure limit of 9.3 parts per billion for both personal and area air samples collected in the production area, office areas, and attached retail café. Through task-based sampling, we identified specific work tasks that resulted in elevated diacetyl and 2,3-pentanedione air concentrations. Specifically, grinding roasted coffee beans resulted in two separate peak exposures to diacetyl (maximum 65.9 parts per billion) and 2,3-pentanedione (maximum 39.6 parts billion). Scooping roasted beans by hand from a roasted bean storage bin also had elevated peak exposures with maximum exposures of 151 parts per billion diacetyl and 182 parts per billion 2,3-pentanedione. Nose and eye symptoms were the most commonly reported symptoms. Wheezing was the most commonly reported lower respiratory symptom; 1.7 times as many employees as expected reported this symptom than in the U.S. population with a similar demographic distribution. One participant had severe airways obstruction and possible small airways abnormality on oscillometry, both improved after bronchodilator. Four other participants had abnormalities on oscillomtery but normal spirometry. One participant had high exhaled nitric oxide, a marker of allergic airways inflammation. We recommend increasing dilution ventilation and/or installing local exhaust ventilation. We also recommend administrative controls such as modification of work practices, training employees about work-place hazards, and instituting a medical monitoring program to identify any employees who may be developing work-related lung disease (e.g., asthma, obliterative bronchiolitis) and to help management prioritize interventions to prevent occupational lung disease.
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(2017) Exposures and respiratory health at a coffee roasting and packaging facility. (Click to open report) In April 2014, the National Institute for Occupational Safety and Health's Health Hazard Evaluation Program received a request from the management of a coffee roasting and packaging facility with 26 employees regarding concerns about exposures to and health effects from diacetyl and 2,3-pentanedione during coffee roasting and grinding. In July 2015, we conducted the initial industrial hygiene survey and ventilation assessment at the facility. The industrial hygiene survey consisted of collecting... (Click to show more)In April 2014, the National Institute for Occupational Safety and Health's Health Hazard Evaluation Program received a request from the management of a coffee roasting and packaging facility with 26 employees regarding concerns about exposures to and health effects from diacetyl and 2,3-pentanedione during coffee roasting and grinding. In July 2015, we conducted the initial industrial hygiene survey and ventilation assessment at the facility. The industrial hygiene survey consisted of collecting personal breathing zone and area air samples for alpha-diketones (i.e., diacetyl, 2,3-pentanedione, and 2,3-hexanedione) and dust. Bulk samples of whole bean and ground roasted coffee were collected to evaluate the potential for emission of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. We used continuous monitoring instruments to measure total volatile organic compounds, carbon monoxide, carbon dioxide, temperature, and relative humidity in specific areas and during tasks. We also conducted a ventilation assessment in the production and office areas and held brief individual interviews with employees. Two interim reports with recommendations were sent to the company following our first visit. In March 2016, we conducted a second industrial hygiene survey, a second ventilation assessment, and a medical evaluation of employees. The industrial hygiene survey included the collection of air and bulk samples for diacetyl, 2,3-pentanedione, and 2,3-hexanedione. We used continuous monitoring instruments to measure total volatile organic compounds, carbon monoxide, and carbon dioxide in specific areas and during specific work tasks. The medical survey consisted of a health questionnaire and breathing tests. Overall, time-weighted average air concentrations of diacetyl and 2,3-pentanedione were consistently higher during our second industrial hygiene survey in March 2016. During our second visit, the production area exhaust fan was off, the bay doors were closed, and more coffee was processed, which likely contributed to the higher concentrations. Ten of the 49 full-shift samples collected during the two surveys exceeded the NIOSH recommended exposure limit for diacetyl of 5 parts per billion, with a maximum concentration of 8.4 parts per billion. We identified jobs where some work tasks resulted in relatively higher air concentrations of diacetyl than other tasks. Specifically, grinding roasted coffee beans, blending roasted coffee beans by hand, and weighing and packaging roasted coffee were associated with higher diacetyl levels. Overall, the most commonly reported symptoms were associated with mucous membranes, specifically the eyes, nose, and sinuses. Some production employees reported their mucous membrane symptoms were caused or aggravated by green coffee dust or chaff, roasted coffee, or ground coffee dust. Wheezing or whistling in the chest was the most commonly reported lower respiratory symptom, and was four times higher than that expected when compared to the U.S. population of the same age, race/ethnicity, sex, and cigarette smoking distribution. One participant had abnormal spirometry not thought to represent flavoring-related lung disease and one participant had high exhaled nitric oxide, a marker of allergic airways inflammation. We recommend operating the exhaust fan and make-up air system in the production space during occupancy, installing local exhaust ventilation, and training employees about workplace hazards. We also recommend a medical monitoring program to identify any employees who may be developing work-related lung disease (e.g., asthma, obliterative bronchiolitis) and to help management prioritize interventions to prevent occupational lung disease.
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(2017) Exposures and respiratory health at a coffee roasting and packaging facility. (Click to open report) In October 2015, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from management at a coffee roasting and packaging company. The request stated concerns about health issues related to exposure to diacetyl during coffee roasting, grinding, and packaging. In April 2016, we conducted an industrial hygiene survey and ventilation assessment at the facility. The industrial hygiene survey consisted of the collection of air samples and... (Click to show more)In October 2015, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from management at a coffee roasting and packaging company. The request stated concerns about health issues related to exposure to diacetyl during coffee roasting, grinding, and packaging. In April 2016, we conducted an industrial hygiene survey and ventilation assessment at the facility. The industrial hygiene survey consisted of the collection of air samples and bulk samples of coffee for the analysis of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. Continuous monitoring instruments were used to monitor total volatile organic compounds, carbon monoxide, carbon dioxide, temperature, and relative humidity in specific areas and during tasks. We returned in June 2016 to perform a medical survey. The medical survey consisted of a health questionnaire and breathing tests. Sixteen of the 27 personal full-shift air samples exceeded the NIOSH recommended exposure limit for diacetyl of 5 parts per billion. These sixteen personal air samples were collected on employees with primary job duties on the production floor. High full-shift and task-based diacetyl and 2,3-pentanedione exposure measurements were observed on employees that ground coffee, packaged ground coffee, or worked in areas near ground coffee. Areas with ground coffee present, specifically the main grinders and new weigh-fill machine, consistently had the highest levels of diacetyl, 2,3-pentanedione, total volatile organic compounds, and carbon monoxide. We observed high instantaneous levels of diacetyl and 2,3-pentanedione during grinding. Carbon monoxide levels near the main grinders exceeded the NIOSH ceiling limit of 200 parts per million. Carbon dioxide levels were low throughout most of the facility. Mucous membrane symptoms, specifically eye, nose, and sinus symptoms, were the most commonly reported symptoms. Some employees reported their symptoms were caused or aggravated by green coffee bean and roasted coffee dust, bagging ground coffee, or cleaning the roaster. Breathing trouble was the most commonly reported lower respiratory symptom followed by wheezing and chest tightness. All administered spirometry tests (n=13) were normal. Two of 13 participants had high exhaled nitric oxide, a marker of allergic airways inflammation. We recommend installing local exhaust ventilation and training employees about workplace hazards. We also recommend a medical monitoring program to identify any employees who may be developing work-related lung disease (e.g., asthma, obliterative bronchiolitis) and to help management prioritize interventions to prevent occupational lung disease.
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(2017) Exposures and respiratory health at a coffee roasting and packaging facility. (Click to open report) In September 2015, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health (NIOSH) received a request from the management of a coffee roasting and packaging facility regarding concerns about exposures to and health effects from diacetyl and 2,3-pentanedione during coffee roasting, grinding, and packaging. In June 2016, we conducted a ventilation assessment, an industrial hygiene survey, and a medical survey. The industrial hygiene survey consisted of the... (Click to show more)In September 2015, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health (NIOSH) received a request from the management of a coffee roasting and packaging facility regarding concerns about exposures to and health effects from diacetyl and 2,3-pentanedione during coffee roasting, grinding, and packaging. In June 2016, we conducted a ventilation assessment, an industrial hygiene survey, and a medical survey. The industrial hygiene survey consisted of the collection of air samples and bulk samples of coffee for the analysis of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. Continuous monitoring instruments were used to monitor total volatile organic compounds, carbon monoxide, carbon dioxide, temperature, and relative humidity in specific areas and during tasks. We also measured levels of carbon monoxide in employees' exhaled breath. The medical survey consisted of a health questionnaire and breathing tests. Overall, time-weighted average air levels of diacetyl, 2,3-pentanedione, and 2,3-hexanedione were elevated for employees performing duties near the roaster and grinder. Seven of the 10 personal full-shift air samples were above the NIOSH recommended exposure limit for diacetyl of 5 parts per billion, and five of the 10 full-shift air samples were above the recommended exposure limit for 2,3-pentanedione. All personal air samples with diacetyl and 2,3-pentanedione concentrations above the recommended exposure limits were collected on employees with primary job duties in the production area. High full-shift and task-based diacetyl and 2,3-pentanedione exposure measurements were observed on employees that ground coffee. We observed high instantaneous levels of diacetyl and 2,3-pentanedione during grinding. Carbon monoxide and total volatile organic compound levels near the grinder increased sharply when an employee ground roasted beans for 5-pound bags of coffee. Carbon dioxide levels were low throughout most of the facility. Mucous membrane symptoms, specifically eye, nose, and sinus symptoms, were the most commonly reported symptoms. Wheezing or whistling in the chest was the most commonly reported lower respiratory symptom, and was about two times as common as expected compared with the US population of the same age, race/ethnicity, sex, and cigarette smoking distribution. One of the 15 participants had abnormal spirometry. We recommend a combination of engineering and administrative controls to minimize employee exposures. We also recommend a medical monitoring program to identify any employees who might be developing work-related lung disease (e.g., asthma, obliterative bronchiolitis) and to help management prioritize interventions to prevent occupational lung disease.
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